Risotto Recipe?

[BrianGSDTexoma]

So I never made a risotto but want to. Not even sure seafood or beef or what? Looking for idea's, recipes?

 

[chilerelleno]

Risottos are easy, temp control, keep slowly stirring and add flavors as desired.

Thread 'Parmesan Risotto' https://www.smokingmeatforums.com/threads/parmesan-risotto.278801/

 

[h8that4u]

I would vote for lobster

 

[SmokinEdge]

Yup, follow John’s post above. It does take time but well worth it. I pretty much went to orzo but that is actually a pasta, it’s so creamy and delicious though we like it better than risotto.

 

[zwiller]

John has you covered on the classic take. I make it an EZ version with minute rice, chicken stock, and parm. Saute 1C rice in butter, add 1C water + 1tsp bouillon/1cube or 1C stock, bring to boil, cover, remove heat. After 5-10m sprinkle liberally with parm and mix. DONE. Splash of cream if you like it loose. Gordon Ramsey would throw it on the floor but my girls were nuts for it. There was a time I made that like 2-3x week. All sorts of tweaks can be added garlic, onion, mushrooms, wine, just adjust accordingly.

 

[BrianGSDTexoma]

Risottos are easy, temp control, keep slowly stirring and add flavors as desired.

Thread 'Parmesan Risotto' https://www.smokingmeatforums.com/threads/parmesan-risotto.278801/

Thanks John.

 

[BrianGSDTexoma]

Yup, follow John’s post above. It does take time but well worth it. I pretty much went to orzo but that is actually a pasta, it’s so creamy and delicious though we like it better than risotto.

Thanks Eric. I going to try this.

 

[schlotz]

Here's one we make frequently:

Risotto with Wild Mushrooms

2 tablespoons olive oil
8 tablespoons butter cut into tbs portions
16 oz mushrooms * we use shiitake w/stems removed
1/2 cup shallots finely chopped - 3 medium
1/2 tsp fennel seeds
32 oz chicken broth heated, you might need more
2 cups Arborio rice
2 cups Chardonnay - Kendall Jackson
1 cup Parmesan cheese, Reggiano finely grated
4 Tbs basil, snipped fresh
6 oz heavy cream
Salt & Cracked black pepper

OPTIONS:
1/2 tsp freshly grated nutmeg

DESCRIPTION

*Note: If using shiitake or oyster mushrooms, remove tough stems (not good eats) before slicing. Otherwise use Baby Bellas. We remove the stems from these as well.

If making for two, reduce wine to 1 1/2 cups, use 1 1/2 cups rice, 8 oz mushrooms

DIRECTIONS

Prep: In a medium saucepan, heat broth just to simmering; keep warm. Thinly slice the mushrooms, finely diced the shallots.

Mushrooms 5-7 min: In a large saucepan, cook the mushrooms in 2-tbl butter and 1-tbl olive oil over medium heat for approx 5-7 minutes or until nearly tender. Remove from heat & set aside.

Shallots 4-5 min + Fennel 1 min: In same pan, cook shallots or onion in 2-tbl butter and 1-tbl olive oil over medium heat for 5 minutes or just until tender. Add fennel seeds; cook for 1 minute more.

Rice 4-5 min: Add rice to the mixture and increase heat to just over medium. Cook 4-5 minutes, stirring constantly.

Wine & Broth - 25 min stir begins: Carefully pour in 1/2 cup of wine. Cook and stir until liquid is absorbed. Continue to add the wine in 1/2 cup increments stirring until each has been absorbed.

Chicken Broth: Add broth 1/2 cup at a time, cooking and stirring until liquid is absorbed before adding more.

At 15 min - add mushrooms: Stir in cooked mushrooms.

At 23 min - add basil, cheese, butter & cream: Add 2-oz snipped basil with 2-5 minutes to go. Stir in cheese and season to taste with salt and cracked pepper. Add the remaining 2-tbl of butter and 6 oz of heavy cream, stir until butter is melted then cover, remove from heat and let stand for 3 minutes. Ready for serving.

If desired, top with remaining 2-oz of shredded basil and additional parmesan cheese.

 

[voyager 663rd]

Just wondering: why do you need to add cream? I get more than enough creaminess from the rice (from my recipe anyways).

 

[schlotz]

Just wondering: why do you need to add cream? I get more than enough creaminess from the rice (from my recipe anyways).

You don’t have too but I do for added richness. We also add freshly ground nutmeg.

 

[Parshooter]

I love risotto. Have used a couple of recipes where you just put everything in a pan and bake it. Not a great as the stir-forever ones, but much easier.

 

[millerbuilds]

Risotto is actually pretty easy, just have to be careful not to break it.
As for protein/add in's, I would start with mushrooms or shrimp. Beef and chicken can be a bit tougher to get the IT right on the meat without overcooking the rice and sauce, but even then, it is pretty easy.
IMHO - Too many people watch Gordon Ramsey yell at chefs for poorly cooked risotto, which scares them away... Same thing with scallops (which are actually a bit more difficult than risotto because you can overcook them really easily, and undercook too.

- Jason

 

[BrianGSDTexoma]

Yup, follow John’s post above. It does take time but well worth it. I pretty much went to orzo but that is actually a pasta, it’s so creamy and delicious though we like it better than risotto.

I picked up a box of orzo. Looking at a Lemon Orzotto with Peas recipe that uses some coconut milk. That reminds me I made some rice to make some Khanom krok, Thai pancake. It also uses coconut milk. Got to do that tomorrow. Man are those good!